Apricot Clafouti Recipe Learn like a Chef

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Apricot Clafouti Recipe Learn like a Chef :- Apricot Clafoutis can be served for breakfast, lunch, or dessert with ice cream. Featuring juicy apricots and a silky batter, it will gratify everyone.

 

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Apricot Clafouti Recipe Learn like a Chef

Have you tried clafoutis? This simple dessert is amazing. It would be my honour to introduce you to your new favourite breakfast/dessert!

Prepare to impress friends and family with this dish. They won’t realise it’s just blender-made batter and fresh fruit. Who knew a dish with a lovely French name could be so simple.

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Ingredients

  • 9 apricots (cut in half or quartered and pits removed)
  • ¾ cups heavy cream
  •  cup all-purpose flour
  • 6 tablespoon sugar
  • 2 teaspoon rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 eggs
  • ¼ teaspoon salt
  • powdered sugar (for dusting)

 

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Instructions

Adjust oven temperature to 350 F.

Prepare the batter: Pour all the ingredients into a blender, starting with the cream (this will help prevent flour from adhering to the blades).

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Put the cover on and blend for 30 to 1 minute, or until the mixture is very smooth.

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Put together and bake: Cooking spray or melted butter can be used to grease a pan. Spoon the chopped apricots equally, flesh side down, into the skillet. After gently pouring the batter over the apricots, bake for 45 minutes, or until the centre sets. Let cool for fifteen minutes.

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Serve: Dust with your preferred ice cream or powdered sugar.

 

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Notes

Remaining food should be refrigerated in an airtight container or tightly wrapped in plastic. It is best reheated and will keep for three to four days. Once the clafoutis is warm, zap it for 15-second bursts. Or bake it for 5 to 10 minutes at 350F, covered with foil, until it’s warm.

 

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Nutrition Information

  • Serving: 1slice
  • Calories: 230kcal (12%)
  • Carbohydrates: 26g (9%)
  • Protein: 4g (8%)
  • Fat: 13g (20%)
  • Saturated Fat: 7g (44%)
  • Cholesterol: 95mg (32%)
  • Sodium: 131mg (6%)
  • Potassium: 189mg (5%)
  • Fiber: 1g (4%)
  • Sugar: 19g (21%)
  • Vitamin A: 949IU (19%)
  • Vitamin C: 1mg (1%)
  • Calcium: 34mg (3%)
  • Iron: 1mg (6%)

 

Make ahead

Your clafoutis batter can be made a day in advance. Allow it to cool for fifteen minutes by placing it in the oven an hour before you intend to serve it. It is ideal to serve this dessert warm and fresh.

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The flan-like filling keeps this clafoutis tasting delicious even when served cold. I would wait to sprinkle on the powdered sugar until right before serving if you bake it completely the day before. Ice cream will not go as well with a cold clafoutis as whipped cream will.

 

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How to store leftovers

Remaining food should be refrigerated in an airtight container or tightly wrapped in plastic. It is best reheated and will keep for three to four days. Once the clafoutis is warm, zap it for 15-second bursts. Or bake it for 5 to 10 minutes at 350F, covered with foil, until it’s warm.

Either uncooked or cooked, I don’t advise freezing clafoutis since the batter is too soft. Thawing will ultimately destroy the texture.

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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